〆さば Pickled Mackerel Shime Saba

Preparation of Pickled Mackerel Sushi しめ鯖の作り方
Ingredients材料
Mackerel　鯖（さば）
Salt　塩
Rice Vinegar　酢
Sushi Rice　寿司飯
Technique　過程
1. Clean the fish　頭・内臓取り
2. Fillet the fish　三枚下ろし
3. Rinse the fish for 5 minutes　水切り（5分）
4. Salt for 1 hour　塩漬け（１時間）
5. Rinse off the salt 10 minutes　塩洗い（10分）
6. Wash in vinegar, then soak vinegar for 30 minutes　酢漬け（３０分）
7. Remove bones　抜骨
8. Wrap　ラップ
9. Freeze　冷凍
10. Slice and add to sushi rice　握り

[@jmkn58710]

Happy New Year! May this be a happy and fruitful year.

[@csl9495]

One of my most favorite things in life

[@xBetoxSa]

Well , this is very educational...thanks!!

[@lasker31]

Great video, very precise. Do you pull the skin off and if so what's the time to do that? Do you freeze the fish to insure no parasites and for how long do you freeze them? Thank you in advance.

[@KaitenSushiTV]

Thank you for your astute questions. The skin is pulled off before slicing for sushi. The fish is frozen at minus 25 degrees celsius for at least 24 hours.

[@robertholland4175]

Please post more videos

[@HarryMcW]

Saba, my favorite!

[@hegeliansours1312]

Hey your video is being recommended on KZbin, now would be a good time to upload

[@souanifrance925]

30 like 🙏🙏🙏🌷🌷🌷👍🏻

[@kasha1702]

Здорово

[@huskyrichcrx7213]

Please tell us the song used in the egg video

[@luiskquirosm4824]

wen shiao piao shin so xiao xiao